The lilacs here in my corner of the world are just amazing right now. Their fragrant perfume fills the air and when walking or running the smell hits a person even before the actual blooms are spotted. It’s a lovely sight and smell, one of my favorites, that’s for sure. Usually, I leave them be but over the weekend they just beckoned to come to the kitchen and that is how these Lilac Cornmeal cookies were born.
I have known that lilacs were edible for a long time but had never eaten them. It was their amazing fragrance that kept me from eating, I was very much worried that they would taste like they smell and that wasn’t very appealing to me. These Lilac Cornmeal Cookies are quite amazing and while there is definitely a light floral taste, it is not as heavy as their fragrance. These are quite delightful in flavor and appearance, those bits of blossoms add just a hint of color and beauty to the cookie.
These cookies would be great a little afternoon tea for kids or adults. They freeze well too, so don’t be shy in making a big batch and saving some for after the blooms fade.
- 1/2 Cup Butter, softened
- 1/2 Cup Sugar
- 1/2 teaspoon Vanilla Extract
- 1 Egg
- 3/4 Cup Flour
- 3/4 Cup Cornmeal
- 1/4 teaspoon Salt
- 1/2 Cup Lilac Blossoms, just the blossoms pulled from the stem, no green parts
- Preheat oven to 325. Line a cookie sheet with parchment paper or silicone baking sheet.
- Whisk together the flour, cornmeal, and salt. Set aside.
- Cream together the butter and sugar until light and fluffy. Add the egg and vanilla, mix until thoroughly combined.
- Add the dry ingredients to the butter and mix well. Fold in the lilac blossoms.
- Using a cookie scoop drop the cookies about 2" apart on prepare baking sheets. Flatten each cookie with a glass dipped in sugar to prevent sticking.
- Bake in preheated oven for 20 minutes or until lightly browned. Cool on wire racks before devouring.
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